There is a simple trick I recently learned that will make chicken of any kind absolutely amazing. Slow cook it, then pop it under a broiler and the end result is fall off the bone chicken with crispy skin. This jerk chicken recipe, based off of an America’s Test Kitchen recipe that I found here, packs so much flavor it’s ridiculous. It’s sweet, spicy, crunchy and all the seasonings and herbs really work well together. I added Chipotle style cilantro lime basmati rice, and made sure to drizzle tons of lime juice all over everything.
Ingredient list: Tilda basmati rice (the best), molasses, salt, olive oil, cardamom, all spice, 4 pounds of chicken drumsticks (thighs will work as well), cilantro, ginger, green onions, limes, habanero peppers and garlic. Not pictured: thyme.
Peel 1 inch of the ginger with a spoon. Using a spoon makes this otherwise difficult task so quick and easy. Then, crack the cardamom pods and extract the seeds. Be very careful about touching the habaneros with your hands — even after scrubbing with soap and hot water, touching your eyes or other sensitive area HUUURTS. Just trust me on this.
Throw the chopped green onions, seeded habaneros (leave the seeds in if you really like heat, only use 1 pepper if you just want a little), garlic, thyme, molasses, salt, all spice, cardamom seeds and olive oil into a food processor. Pulse until the mixture becomes a fully pureed.
Turn your broiler on high. Cover a large pan in tin foil, and arrange the chicken on a greased rack. Brush each piece with half of the remaining mixture. Broil for 10-15 minutes. Turn over, coat again, and broil a second time for 10-15 minutes, or until the chicken is blackened and crispy on the outside.
While the chicken is broiling, prepare 2 cups of basmati rice according to the packaging instructions. For best results, I usually soak basmati rice in cold water for a half hour, then drain before cooking. Add the juice of 1 lime, the zest of 1 lime and 3 tablespoons of finely chopped cilantro.
Slow Cooked Jerk Chicken Drumsticks with Cilantro Lime Basmati Rice
Serves 4-6, cook time 4 hours
- 1 bunch of green onions, chopped
- 1/4 cup olive oil
- 2 habanero chilies, stemmed and seeded
- 1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
- 2 tablespoons molasses
- 3 garlic cloves, peeled
- 1 tablespoon thyme
- 2 teaspoons all spice
- 1/4 teaspoon cardamom seeds
- 1 teaspoon salt
- 4 pounds skin-on chicken drumsticks
- 2 cups uncooked basmati rice, prepared
- Juice and zest of 1 lime
- 3 tablespoons finely chopped cilantro
- lime wedges for garnish
- Peel the ginger with a spoon and chop into pieces, extract the cardamom seeds out of their pods, peel the garlic cloves, chop the green onions, and de-stem and seed the habaneros.
- In a food processor, add the green onions, olive oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom seeds and salt. Pulse until the mixture is fully pureed.
- In a crock pot, add in the drumsticks and half of the mixture, making sure each piece of chicken us fully coated. Cook on high for 3 hours or low for 4 hours.
- Turn your oven to broil on high. Line a large pan with foil, and position a greased rack over the pan. Place each drumstick on the rack, and brush on half of the remaining mixture. Broil the chicken for 10-15 minutes, then flip and coat with the rest of the mixture. Broil for another 10-15 minutes, or until the skin has become crispy and dark.
- Add the lime juice, lime zest and chopped cilantro to the basmati rice.
- Serve hot with lime wedges.